This recipe comes courtesy of Khun Pimpa, chef at Siam Food Gallery, who was awarded a prize for outstanding cooking during the 2011 ATBUK Thai cooking course with Ajarn Srisamorn.

Between September 5th and 8th 2011 a group of chefs from various Thai restaurants across the UK took part in a very special cooking course hosted the University of West London and established by ATBUK (The Association of Thai Businesses in the UK) in conjunction with the Royal Thai Embassy, London.

Ingredients

• 2 cups pre-steamed white rice
• 130g tinned tuna chunks in oil (drained)
• 3 tablespoons unsalted butter
• ¼ teaspoon sea salt
• 1 teaspoon sugar
• Thai chilli flakes to taste
• 2 eggs
• 1 tablespoon minced garlic
• 2 teaspoons Asian dark seasoning sauce (e.g Maggi or Golden Mountain, alternatively use light soy sauce)
• fried white fish portions
• 1 lime

Method

• 1. Heat a wok over a gentle flame. Add the butter and garlic and fry until fragrant.
• 2. Add the drained tuna meat to the pan followed by the egg and fry until cooked through.
• 3. Next add the rice and mix. Season with salt, sugar, and the seasoning sauce of your choice. Add a pink of dry chilli flakes if you so desire.
• 4. Transfer to a plate and serve with fried white fish and a wedge of lime juice for squeezing.